# Black-eyed Bean & Pork Liver Hash Stew

Bean stew with pork hash (contains liver), eggplant and smoked paprika.
Start soaking the beans the night before.

## Ingredients

**From inventory:**
- [*] 500g dried black-eyed beans `ID:blackeye-beans` (food3-dry, bb:2026-01) ⚠️ expired — quality check before use 💧
- [*] 1 can pork hash with liver `ID:pork-hash` (food3-canned, bb:2026-03) ⚠️ expired — quality check before use
- [*] 1–2 tsp smoked paprika `ID:paprika-smoked-kotanyi` (F-13, bb:2026-03) ⚠️ expired — quality check before use
- [ * 1 eggplant (~176g) (pantry-fridge, bb:2026-05-10)
- [*] 2–3 onions (pantry-behind-stove, bb:2026-05-23)
- [*] 3–4 cloves garlic (pantry-behind-stove, bb:2026-06-01)
- [ ] 1 tbsp double-concentrated tomato paste (food3-canned, bb:2028)
- [*] 1 chicken bouillon cube (F-01, bb:2027)
- [*] 3–4 medium potatoes (~400g) (pantry-behind-stove, bb:2026-05-25)
- [*] olive oil `ID:oliveoil-costadoro` (pantry-spice-stove)
- [*] ½ lemon (pantry-behind-stove, bb:2026-05-20)
- [*] yogurt to serve (pantry-fridge, bb:2026-05-15)

**Needs shopping:**
- [ ] 🛒 ~~fresh parsley or dill (optional but recommended)~~

**Preparation needed:**
- [*] 💧 Soak beans overnight in cold water, then drain and rinse before cooking

## Equipment

Pressure cooker for beans — essential on a boat, brings cook time from 60–90 min down to 15–20 min.
No oven needed; stovetop only.

## Instructions

### Night before
1. Cover blackeye beans generously with cold water and soak overnight (8–12h).

### Day of cooking
1. Cut eggplant into 2cm cubes. Salt generously, toss, and let sit 15 min to draw out moisture. Rinse and pat dry.
2. Dice onions. Mince garlic.
3. Heat olive oil in pressure cooker (lid off) over medium heat. Sauté onions 5–7 min until soft and golden.
4. Add garlic and smoked paprika, stir 1 min.
5. Add eggplant, stir to coat in oil and paprika, cook 3–4 min.
6. Add tomato paste, stir and cook 1 min.
7. Peel and cut potatoes into 3cm chunks.
8. Drain soaked beans, add to pot along with potatoes. Add enough water to cover by 3–4cm. Crumble in bouillon cube.
9. Lock pressure cooker lid. Bring to pressure over high heat, then reduce to medium-low and cook 18–20 min.
10. Release pressure (slow release preferred to keep beans intact and potatoes from turning to mush). Open lid.
11. Add pork hash with liver — break it up into chunks. Stir through. Simmer uncovered 5–10 min to meld flavors and thicken.
12. Season with salt, pepper, and a squeeze of lemon juice. Taste — the liver is strong; lemon brightens it.
13. Serve with yogurt on the side.

## Variations

> **Note:** Liver gives a strong offal flavor that carries through the whole stew — lemon juice and yogurt are not optional garnishes here, they balance it.

> **Note:** 500g dry beans is a large batch. Leftovers keep well and improve next day.

> **Note:** Traditional fasole/bean stews like this use smoked meat, not liver hash — but the combination is well-established in Romanian/Balkan cooking.

## Items used from inventory

| Item | ID | Location | bb/status |
|------|----|----------|-----------|
| Black-eyed beans 500g | blackeye-beans | food3-dry | bb:2026-01 EXPIRED |
| Podravka Pork Hash (with liver) | pork-hash | food3-canned | bb:2026-03 EXPIRED |
| Smoked red paprika 50g | paprika-smoked-kotanyi | F-13 | bb:2026-03 EXPIRED |
| Eggplant ~176g | — | pantry-fridge | bb:2026-05-10 |
| Onions | — | pantry-behind-stove | bb:2026-05-23 |
| Garlic | — | pantry-behind-stove | bb:2026-06-01 |
| Potatoes ~400g | — | pantry-behind-stove | bb:2026-05-25 |
| Tomato paste 140g | — | food3-canned | bb:2028 |
| Chicken bouillon | — | F-01 | bb:2027 |

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*Generated 2026-05-07*